Grilled Chicken Breast with Crispy Potato Wedges and Fresh Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crispy Potato Wedges and Fresh Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crispy Potato Wedges and Fresh Spinach Salad

Enjoy a delicious and balanced lunch featuring perfectly grilled chicken breast, crispy potato wedges tossed in olive oil, and a fresh spinach salad accented with juicy cherry tomatoes and a zesty olive oil-lemon dressing. This dish delivers robust flavors, satisfying textures, and a lean boost of protein that fits right into your clean eating plan.

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NUTRITION

404kcal
Protein
36.4g
Fat
13.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Russet Potato

1 tsp Olive Oil (for Potato Wedges)

2 cups Fresh Baby Spinach

5 Cherry Tomatoes

1 tsp Olive Oil (for Salad Dressing)

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PREPARATION

  • 1

    Preheat your grill and oven. Start by heating the oven to 425°F for the potato wedges.

  • 2

    Rinse the medium russet potato and cut it into wedges. Drizzle 1 teaspoon of olive oil over the wedges, and season with salt and pepper to taste.

  • 3

    Place the potato wedges on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes or until they are crispy and golden, turning halfway through.

  • 4

    While the wedges are baking, season the chicken breast lightly with salt, pepper, and your preferred dried herbs. Grill the 5 oz chicken breast on a medium-high heat grill for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 5

    In a bowl, combine 2 cups of fresh baby spinach with 5 halved cherry tomatoes. Drizzle 1 teaspoon of olive oil (and a squeeze of lemon if available) over the salad. Toss gently to coat evenly.

  • 6

    Plate the grilled chicken breast alongside the crispy potato wedges and a generous serving of the fresh spinach salad. Serve warm and enjoy your balanced, flavor-packed lunch.

Grilled Chicken Breast with Crispy Potato Wedges and Fresh Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crispy Potato Wedges and Fresh Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crispy Potato Wedges and Fresh Spinach Salad

Enjoy a delicious and balanced lunch featuring perfectly grilled chicken breast, crispy potato wedges tossed in olive oil, and a fresh spinach salad accented with juicy cherry tomatoes and a zesty olive oil-lemon dressing. This dish delivers robust flavors, satisfying textures, and a lean boost of protein that fits right into your clean eating plan.

NUTRITION

404kcal
Protein
36.4g
Fat
13.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Russet Potato

1 tsp Olive Oil (for Potato Wedges)

2 cups Fresh Baby Spinach

5 Cherry Tomatoes

1 tsp Olive Oil (for Salad Dressing)

PREPARATION

  • 1

    Preheat your grill and oven. Start by heating the oven to 425°F for the potato wedges.

  • 2

    Rinse the medium russet potato and cut it into wedges. Drizzle 1 teaspoon of olive oil over the wedges, and season with salt and pepper to taste.

  • 3

    Place the potato wedges on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes or until they are crispy and golden, turning halfway through.

  • 4

    While the wedges are baking, season the chicken breast lightly with salt, pepper, and your preferred dried herbs. Grill the 5 oz chicken breast on a medium-high heat grill for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 5

    In a bowl, combine 2 cups of fresh baby spinach with 5 halved cherry tomatoes. Drizzle 1 teaspoon of olive oil (and a squeeze of lemon if available) over the salad. Toss gently to coat evenly.

  • 6

    Plate the grilled chicken breast alongside the crispy potato wedges and a generous serving of the fresh spinach salad. Serve warm and enjoy your balanced, flavor-packed lunch.